Asparagus tart with Iberico mini meatballs and Manchego


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During our last sailing trip, we literally had the 4 seasons in one weekend!
Who would have thought that at the end of May, leaving Mallorca, with a perfect weather forecast, you would bump into a huge squall with thunder, lightning, 40 knots of wind, heavy rain and last but not least… hail!
I put my new galley to the test and yes, she was still comfy enough to make a quiche!
I thought I’d share this stormy weather recipe with you.

ASPARAGUS TART WITH IBERICO MINI MEAT BALLS AND MANCHEGO

Serves 4-6

What do you need?

• 1 rolled out, premade puff pastry
• 5 eggs
• 200 ml light cream
• 150 gram grated Manchego cheese (alternatively use Cheddar or Emmental)
• 1 bunch of green asparagus (+/-150 grams)
• 6 cherry tomatoes
• 1 big Iberico sausage (take 2 if you like it more meaty)
Alternatively, you can use any gourmet style sausage
• A pinch of salt
• A pinch of pepper
• A pinch of nutmeg

How?

Preheat the oven on 180⁰C.

Take a round baking tray. Place the puff pastry on top, with the baking paper faced down. Push down.

Combine eggs, pepper, salt, nutmeg and cream in a bowl. Whisk.

Cut the cherry tomatoes into small parts. Discard the liquid and seeds.

Cut off and throw away the ends of the asparagus. Chop into parts of approximately 3 cm long.

Spread out over the puff pastry. Keeping the asparagus points aside.

Squeeze the meat out of the sausage. Spread out small meat balls over the asparagus and puff pastry.
Cover with the grated cheese.
Pour over the egg blend.
Decorate with the asparagus points and tomatoes.

Place the tart in the middle of the oven.
Bake for 35 minutes. Check if the crust and top is golden. If not, give it another 5 minutes.

Take out of the oven. Let it sit in its tray for 15 minutes.
Cool on a rack and serve warm.

Bon appétit!

© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.

Categories: Breakfast & Brunch, Mains, RecipesTags: , , , , , , , , , , , , , , ,

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